Soak Noodles in hot water for 1-2 minutes and drain. Noodles should be slightly bendable. Slice Scallions on the diagonal into 1 inch pieces and separate the Green Leaves from the White/Whitish Green Roots. In a Measuring Cup, whisk together Pad Thai Sauce. Set aside.
Select Sauté/Browning on Pressure Cooker and allow to fully heat. Add Oil, Scallion Roots and Tofu to the cooking pot. Sauté for 1 minute. Add Meat and Garlic and Sauté 1 minute.
Push everything to one side and crack Eggs into empty spot in pot. Scramble Eggs until almost firm and then mix them into the Meat.
Pour in Broth and carefully (without breaking up Tofu) deglaze cooking pot, making sure to scrape up the stuck on brown bits. Mix in Pad Thai Sauce. Carefully place Noodle into the liquid.
Lock on Lid and Close Pressure Valve. Cook at High Pressure for 1 minute. When Beep sounds, wait 5 minutes and then release pressure. Do not turn off pot.
Open lid and mix in Shrimp. Place lid back onto Pressure Cooker, but do not lock in down. When Keep Warm time on pot, reaches 10, remove lid and stir.
Plate Pad Thai and top with Carrots, Bean Sprouts, Scallion Tops, Cilantro, Crushed Peanuts and a slice of Lime